Determination of total phenolic content in red and green cabbage by usingt two different solvents: ethanol and water / Ahmad Fauzi Abu Bakar

Abu Bakar, Ahmad Fauzi (2008) Determination of total phenolic content in red and green cabbage by usingt two different solvents: ethanol and water / Ahmad Fauzi Abu Bakar. Degree thesis, Universiti Teknologi MARA.

Abstract

Brassica oleracea or cabbage is a very popular plant among Malaysians. This
project was carried out to determine the total phenolic content for cabbages in
the local market after extraction with two different solvents which are water
and ethanol. This project was carried out to obtain and differentiate the total
phenolic content between red cabbage and green cabbage. The total phenolic
content was determined using Folin-Ciocalteu reagent method based on the
standard calibration curve of Gallic acid measured at 650 nm using UV-Visible
Spectrometer (Perkin Elmer). The total phenolic content for red cabbage that
extracted with water was 0.0150 mg/g GAE whereas for green cabbage that
extracted with water was 0.0067 mg/g GAE. The total phenolic content for red
cabbage that extracted with ethanol was 0.0016 mg/g GAE whereas the total
phenolic content for green cabbage that extracted with ethanol was 0.0047
mg/g GAE. The research shown that the total phenolic content that soaked in
water for both kinds of cabbage have the higher total phenolic content.

Metadata

Item Type:	Thesis (Degree)
Creators:	Creators Email / ID Num. Abu Bakar, Ahmad Fauzi UNSPECIFIED
Subjects:	Q Science > QD Chemistry
Divisions:	Universiti Teknologi MARA, Shah Alam > Faculty of Applied Sciences
Keywords:	Phenolic, Red cabbage, Green cabbage, Ethanol
Date:	2008
URI:	https://ir.uitm.edu.my/id/eprint/610